Ingredients
6 tbsp sugar
1/4 cup unsweetened cocoa powder
2 tbsp sifted cornstarch
1 tsp unflavored gelatin
1 cup half-and-half
1 cup evaporated skim milk
2/3 cup whole milk
2 jumbo egg yolks lightly beaten
2 tsp vanilla extract
OPTIONAL TOPPING
1/4 cup heavy cream, whipped
1 tbsp chopped blanched pistachios or -
6 candied violets
Directions
In a large saucepan, combine the sugar, cocoa, cornstarch and gelatin,
pressing out all lumps. Add the half-and-half, evaporated skim milk
and whole milk; whisk vigorously to blend. Set the pan over
moderately low heat and cook, stirring constantly with a wooden,
until the mixture just boils and is thickened and smooth, about 10
minutes.
Blend a little of the hot mixture into the beaten egg yolks, then
stir the warmed egg yolks back into the pan. Cook over moderately low
heat, stirring constantly, for 3 to 4 minutes. The mixture must not
boil or the eggs will scramble. Remove from the heat and stir in the
vanilla. Set the saucepan on a rack to cool for 10 minutes, stirring
frequently to prevent a skin from forming on the surface.
Ladle the mixture into 6 decorative 4-ounce pot de crSme cups or white
porcelain ramekins and let cool completely. Cover each cup with
plastic wrap, then refrigerate at least 5 hours, or overnight.
Serve as is or top each serving with a little of the whipped cream and
either a scattering of chopped pistachios or a single candied violet.
Servings: 6 servings
Chocolate Silk Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We can read the history of written recipes far back into history, certainly as far into history as ancient Egypt, and quite possibly further than that. However, generally, these early cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to academics are some clay tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. During Roman times 25BC a roman called Apicius compiled a few scripts which described recipes prepared by wealthy roman citizens. He describes how the meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman chefs were skilled in the use of a good variety of spices, including a few you will know such as thyme, rue and dill. In the fifteenth century, people returning from the crusades brought us many new spices and herbs from middle-east cuisine, such as coriander, basil and rosemary. The introduction of these new tastes created an outbreak in manuscripts on food, some of which still exist in private libraries. During the succeeding few centuries, the rich and powerful families of Wesstern Europe tried to lay on the most exotic banquets, and because of this cooks and their recipes were much in demand. Notwithstanding that, it was during the 1800s that formal cookery and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and writing down popular recipes of the day. By the arrival of the 1900s, cookery books were increasing in popularity mostly due to higher levels of literacy, people having more free time and having more disposable income. Like it or not, the introduction of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Silk recipe.
